Pumpkin Pancakes

These pumpkin pancakes, flavored with ginger, cinnamon, and allspice, can be made with fresh or canned pumpkin for the perfect fall breakfast.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 268 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 large egg
• 1 cup pumpkin puree
• 2 tablespoons vegetable oil
• 3 tablespoons brown sugar
• 2 tablespoons vinegar
• cooking spray
• 1.5 cups milk
• 0.5 teaspoon salt
• 0.5 teaspoon ground ginger

Recipe Instructions

Step 1

Spray a griddle or frying pan with cooking spray; heat over medium-high heat.

Step 2

Gather all ingredients.

Step 3

Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.

Step 4

Cook until small bubbles appear, about 2 minutes.

Step 5

Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.

Step 6

Serve hot and enjoy!

Step 7

Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.

Step 8

Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.